Craft Beer : New Frontiers in Brewing Science
Language: English
Published by Academic Press, 2025
- Softcover
- Used
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- Title
- Craft Beer : New Frontiers in Brewing Science
- Author
- Romano, Patrizia (EDT); Ciani, Maurizio (EDT); Capece, Angela (EDT)
- Publisher
- Academic Press
- Publication year
- 2025
- Condition
- As New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0443160155
- ISBN 13
- 9780443160158
Recently, both researchers and consumers have shown strong and growing interest in craft beer, which is characterized by its small batches, local breweries, and unique varieties. Craft Beer: New Frontiers in Brewing Science provides a comprehensive picture of the craft beer market, history and legal definition, brewing processes, and the qualities and styles of the end product. It emphasizes traditional and innovative microbial resources involved in the fermentation process, as well as safety, nutrition, and emerging problems, such as the sustainability of the production process.
Craft Beer: New Frontiers in Brewing Science is the first and only scientific text to comprehensively summarize this exciting field. Researchers and students in interested brewing science, as well as industry specialists from beer companies will all benefit from this unique resource.
- Covers latest developments in craft beer production
- Summarizes the main factors affecting craft beer quality
- Reports the qualities responsible for differentiation between craft and industrial beer
- Explores modern approaches to craft brewing
"Synopsis" may belong to another edition of this title.
About the Author
Maurizio Ciani is a full professor of Biotechnology of Microorganisms in the Department of Life and Environmental Sciences at the Polytechnic University of Marche, where he has worked since 2006. He is the Departmental Coordinator for the Faculty of Science and served as Delegate of the Rector for the orientation "in itinere" of students (2014-2019). He serves on the editorial board of Food Microbiology, In. J. Wine Res., Frontiers in Microbiology, Foods, Fermentation, Microorganisms, and the International Journal of Molecular Science. He is also an editor of Frontiers in Microbiology and Editor in chief of section for Microorganisms. He is a member of Accademia Italiana della Vite e del Vino and in the expert group of Ministero delle Politiche Agricole e Forestali for the OIV (Organization International du Vin).
Angela Capece is an associate professor at SAFE School, University of Basilicata. She holds a master’s degree in Food Science and Technology and a PhD in Food Biotechnology, both from the University of Basilicata, in 1998 and 2003, respectively. She obtained the National Scientific Qualification to function as a full professor in 2017. She is member of the Commission for Quality Control of University of Basilicata. She is also member of the Italian Society of Microbiology (SIMTREA) and of the Italian delegation of the Coordination Committee of OIV (Organisation Internationale de la Vigne et du Vin), as an expert in the Microbiology Group for Enology Commission. She was member of the organizing committees of national and international conferences and currently serves as a referee for several international journals.
"About the title" may belong to another edition of this title.
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